Lucas Delgado
A whole chicken typically yields two leg quarters per pound, with each leg quarter weighing approximately half a pound. Thus, a three-pound chicken will yield around six leg quarters, a four-pound chicken will yield eight, and a five-pound chicken will yield ten. The number of pieces a whole chicken can be cut into varies, but it typically ranges from six to eleven or even fifteen pieces, depending on the desired cuts and the chicken's size.
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What You'll Learn
Cutting up a chicken: the number of pieces
Cutting up a chicken into pieces is a basic culinary skill that every home cook should be able to tackle. It is a tricky skill to learn, but once you've cut up a whole chicken a few times, you will see the obvious places to cut to get the familiar pieces.
The number of pieces a whole chicken can be cut into ranges from six to 15, depending on how you divide the chicken. For example, if you want to cut the breast halves into quarters, you will end up with more pieces. Similarly, if you want to divide the legs, turn each skin side down and cut through the joints to separate the thigh from the drumstick.
To cut up a chicken, start by pulling each leg away from the body and slicing through the skin between the breast and drumstick. Then, turn the chicken on its side and bend each leg back until the thighbone pops out of its socket. Cut through the joint to detach the leg completely and repeat for the other leg. With the chicken still on its side, pull each wing away from the body and cut through the shoulder joint to remove them.
Now, you can separate the breast from the back by cutting through the rib cage and shoulder joints. Place the breast skin side down and split the centre bone using a chopping motion, then slice through the meat and skin to separate it into two pieces.
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Chicken leg quarters: how many equals a whole chicken?
A chicken leg quarter contains a thigh, drumstick, and portion of the back. The typical raw weight of a whole chicken is 3 to 5 pounds, and each chicken leg quarter weighs approximately 0.5 pounds. Therefore, a whole chicken typically contains two leg quarters, one per side. So, two leg quarters equal one whole chicken in terms of raw weight and portion size.
However, the number of leg quarters yielded scales up by approximately two quarters for each additional pound of whole chicken. For example, a 3-pound chicken yields around 6 leg quarter pieces, while a 5-pound chicken yields around 10 leg quarters.
Chicken leg quarters offer more meat and value compared to other popular chicken cuts, such as breasts and wings. They are also a good source of nutrients, providing protein, healthy fats, and vitamins. When substituting leg quarters for a whole chicken, it is important to note that leg quarters may require a longer cooking time and will not get as crispy as wings when fried.
Additionally, when cutting up a whole chicken, it is possible to control whether it is cut into six, eight, or ten pieces. This can be done by separating the breast, wings, thighs, and drumsticks.
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Chicken breasts and wings vs leg quarters
A chicken has two legs, but when you buy a whole chicken or cut up a chicken, you get a variety of parts, including the breast, tenderloin, back, wing, leg, drumstick, and thigh. The number of pieces you get from a chicken depends on how you cut it and whether you divide the breast halves and legs. You can end up with six to ten parts.
Chicken breasts and wings are two of the most popular cuts of chicken. Breasts are low in calories but high in protein, making them a popular choice for those following a healthy diet. They are also very versatile and can be baked, grilled, boiled, fried, or barbecued. Wings are also a popular choice and can be divided into three parts: the wing tip, the drumette, and the wingette.
Leg quarters, on the other hand, refer to a specific cut of chicken that includes the thigh, drumstick, and a portion of the back. Leg quarters are a delicious and versatile cut of meat that can be cooked and served in multiple ways. They are also quite filling and contain a good amount of protein, omega-3 fatty acids, vitamins, and minerals.
When comparing chicken breasts and wings to leg quarters, there are a few things to consider. Firstly, the number of servings that each cut can provide. A chicken breast can typically serve one person, while a leg quarter may be more suitable as a single serving due to its larger size. Secondly, the flavour and texture of the meat. Breasts are known for being leaner and milder in flavour, while leg quarters have a higher fat content, giving them a richer flavour and more juicy texture. Lastly, the versatility of the cuts should be considered. While both options can be prepared in various ways, breasts and wings may be more suitable for certain dishes or recipes that call for smaller pieces of meat.
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How to cut a chicken: a step-by-step guide
Start with a thawed whole chicken. Remove it from its packaging, rinse it and pat it dry. Place the chicken breast-side up and start by removing the whole legs (drumsticks with thighs attached). Make a slit just behind the drumstick to separate it from the breast, cutting through the skin to expose the meat underneath. Pull the leg away from the chicken and pop the thighbone out of its socket. Cut through the joint and skin to detach the leg completely and repeat for the other leg.
To separate the drumstick from the thigh, turn each skin side down and cut through the joints (along the white fat line). Repeat for the other leg. You can also divide the breast into two pieces by placing the breast skin side down and splitting the center bone. Then, slice through the meat and skin.
With the chicken on its side, pull each wing away from the body. Cut through the joint and remove the wing. Repeat for the other wing. If you want to remove the wing tips, cut them off each wing and save them with the backbone for stock. You can also save the leftover back and neck for stock—store them in the freezer each time until you have enough.
Depending on your preference, you can cut a chicken into six, eight, or ten pieces.
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Using leftover chicken parts for stock
A chicken has two legs. However, when you buy a cut-up chicken, it can come in six, eight, or ten pieces, depending on how the breasts and legs are divided.
Now, if you're looking to use leftover chicken parts for stock, you're in luck! Chicken stock is traditionally made with the excess parts of the chicken, such as the bones, cartilage, skin, and carcass. You can also use the neck, back, and wings. In fact, it is recommended not to use chicken breasts for stock, as they have the least flavor, tolerate the shortest cooking times, and are the most expensive part of the animal. After simmering the chicken for stock, the meat will be flavorless and should be discarded.
To make chicken stock, you'll need to simmer the leftover chicken parts with vegetables like celery, onion, carrots, and parsley. Cover with water and add salt and pepper to taste. Bring the mixture to a boil and then reduce the heat to a low simmer. If scum rises to the surface, skim it off with a large metal spoon. Let the stock simmer uncovered for 4 to 6 hours, checking occasionally to ensure there is enough water in the pot. When finished, use a slotted spoon or spider ladle to remove the solids, and then strain the stock through a fine mesh sieve.
Once you've made your stock, you can use it as a base for soups, curries, or sauces. You can also use it as a liquid for cooking rice, couscous, or mashed potatoes. For long-term storage, you can freeze the stock in ice cube trays and then transfer the frozen cubes to marked freezer bags. This way, you can easily thaw and use individual portions of stock as needed.
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Frequently asked questions
A whole chicken can be cut into anywhere between 6, 8, 10, 11, or 15 pieces.
The number of leg quarters yielded from a whole chicken depends on the chicken's weight. A 3-pound chicken will yield 6 leg quarters, a 4-pound chicken will yield 8, and a 5-pound chicken will yield 10.
Around 2-4 wings equal a single leg quarter.
Chickens typically have two legs, but some chickens may be born with four legs due to a condition called polymelia.
